Moroccan chicken tajine (stew) w/lime rice

A bowl of rich Moroccan chicken stew with lime rice.This recipe came out of a desire to cook something “different”, yet comforting and was a total, pleasant surprise. It was based on a recipe from Antony Worrall Thompson recipes (LifeStyle FOOD). I substituted what I had on hand. Next time, I would see about adding some root vegetables such as carrots and potatoes (omitting the rice) and/or some chickpeas (if I like them?) for some more substance. I’m not complaining! This was a really yummy dish. But I’d love to continue to play with it to see how I can make it better.

Continue reading

Advertisements

Apple-baked chicken & noodles with apple cream sauce

Apple-baked chicken with noodles drizzled with an apple cream sauce, accompanied by asparagus tossed in a balsamic vinaigrette dressingBefore I start to explain, go to this Food Network recipe for Apple Cider Chicken by Sunny Anderson. This is what I based my chicken dish off of. The main difference is that instead of finishing the entire dish off on the stove, I baked mine in the end. I still seared the chicken breasts (and I had 6, not 4) in the pan and sauteed the apples, onions, garlic, seasonings, etc. in the pan. Then after the apple cider was added and cooked down a bit, it was then poured over the chicken , I added a bit more cider, and I baked it all off at 350F for 30 minutes until the chicken’s internal temperature was 165F.

Then, while the chicken baked off, I got to work on a sauce for some egg noodles as a side dish. Here’s what I did:  Continue reading

My totally fake slowcooker “Stroganoff”

Egg noodles in a sauce of ground beef "stroganoff".There are going to be people who look at this and say, “That’s not Stroganoff!!” and I will say, wholeheartedly, that they are correct. This is more of a Stroganoff-inspired dish that was more about using up some ingredients in my fridge before their best before dates and less about being authentic.

Here’s what I did… Continue reading

Steak & bacon stew!

steakstew2Yeah, so, Red Angus beef quick-fry steaks were on sale this week, so I came home with several pounds of these steaks last night. And I do mean several pounds. Last night, we just simply had fried steak and asparagus in garlic butter. And that was so good that I ate it before I remembered to take a picture — sorry!

Here’s what I did tonight: Continue reading

Cajun Chicken Alfredo – Guy-Style

A plate full of Cajun chicken alfredo, garnished with chopped green onions.It’s no secret that I’m a Food Network junkie. One of the shows I enjoy watching is The Best Thing I Ever Ate and its counterpart, The Best Thing I Ever Made. Watching The Best Thing I Ever Made this weekend, I saw Guy Fieri show off his Cajun Chicken Alfredo dish. He said it got him through culinary school and was the first dish on his menu when he opened Johnny Garlic’s.

I’ve always shied away from Cajun or Creole dishes for fear that my palate would not be able to handle the spiciness of  it. But something he said caught my attention. He said that some people avoid Cajun/blackened dishes for fear of them being too spicy, but he said that blackened doesn’t necessarily mean spicy, but flavourful. He said you can control the heat with the proportions of cayenne and such.

The dish looked fantastic, sounded like it would be delicious, and the recipe was online, so I thought I’d try it, in my own way. I didn’t have heavy cream and such, but I had jars of Alfredo sauce (store-bought). I also don’t have a cast-iron skillet, but an indoor grill. So here’s what I did… Continue reading

Leftover Cheesy Turkey Pasta

A white rectangular plate with a fork to theright side displays cheesy mini-bowtie pasta with peas, parsley and leftover turkey.Here’s another quick recipe for you if you’re bored with your leftover turkey already. I’m basing this, once again, off of my bacon-wrapped stuffed turkey breast dinner, but I’ve adjusted the recipe below to assume you’ve just made a regular turkey dinner. Adjust as you wish! Continue reading